Kale

Kale is a leafy green vegetable belonging to the Brassica oleracea family, which also includes cabbage and broccoli. It is grown worldwide and is known for its hardy nature, often being harvested after the first frost. The leaves can be eaten raw, steamed, sautéed, or baked into crisps.

Kale is primarily used as a nutritious vegetable in a wide variety of dishes. Manufacturers include it in soups, salads, and ready-to-eat meals to add dietary fibre, vitamins, and minerals. Its slightly bitter flavour and firm texture can complement other ingredients.

Kale is a nutrient-dense whole food, not a food additive. It is a good source of vitamins A, C, and K, as well as fibre. The NHS Eatwell Guide recommends consuming plenty of fruit and vegetables, including leafy greens like kale, as part of a healthy diet. There is no specific regulatory status for kale as a food additive as it is a whole food ingredient.